Cocina de Mama

Tortitas de Azucar Negra - Black Sugar Cakes

2010-07-19T07:52:00.000+10:00

There is nothing more reminiscent of an Argentinean moment than to be gathered with family and friends having a mate (Yerba mate is a tea like drink). When you drink mate, you normally have a little plate (or big!) of pastries or small cakes, salty and sweet depending if you have your mate with sugar or bitter! I'll share some favourite mate food companions over the next few blogs - they can easily be eaten with a cup of tea of coffee - but if you can get your hands on some mate - give it a go for an authentic experience!

Tortitas de Azucar Negra

Ingredients

4 cups of plain flour
100grams of butter
3/4 cup of milk
black sugar*

*You can usually buy black sugar at Asian supermarkets where it is more commonly used. Unlike processed sugar, black sugar contains molasses, plus potassium, iron, calcium and other minerals. It is not the same as brown sugar... you can also buy it online. If you find it impossible to buy black sugar you can replace with brown - but it doesn't have the same flavour...

Place the flour in a bowl and add the butter breaking it down with a fork. Add the milk and mix with your hands until you have a soft dough.

Stretch out the dough into a 1/2cm thickness and cut out little round discs. Place in a well lined tray. Brush with water and sprinkle a good layer of black sugar over the discs of dough.

Place in a pre-heated oven at 180-200 degrees for 10-15 minutes until cooked through.

Eat as is - or add some butter for some delicious bite sized treats!

Cocinar, comer y ser feliz!
Leticia

Borrachitos! Wine Syrup Cakes...

2010-07-14T14:44:00.001+10:00

One of the fun discoveries as you grow up is to discover little hidden adult only treats full of alcohol! The cakes that were always just out of reach when you were little. One of the elusive treats which my grandfather Antonio loved that used to grace the parties was borrachitos made with white wine and wine syrup!

Borrachitos

Ingredients

125grams of butter
275 grams of sugar
½ cup of white wine
10 egg yolks
210 grams of plain flour
3 tea spoons of baking powder

Wine Syrup:

440 grams of sugar
1 cup of water
1 cup of white wine

Place the egg in a bowl and mix adding the sugar in small amounts. Add the egg yolks one by one alternating with the wine, plain flour and baking powder. Mix well.

Make the Wine syrup by putting all the ingredients into a pot and stirring over a low heat to boil until syrupy texture is achieved.

In a well lined rectangular bowl place the cake mixture (about 2.5cm depth). Place in 180 degree pre-heated over for 25mins until cooked through. Once cooked through take out of the oven and leave to cool down. Cut into squares and pour the wine syrup over the cakes and allow to dry (soak up) the syrup. Serve and enjoy!

Cocinar, comer y ser feliz!
Leticia

Marj's Sponge Cake

2010-05-24T07:48:00.000+10:00

There is a very special lady named Marj who cooks one of the most amazing cakes I have had the pleasure of devouring. She made it recently for her daughter's wedding and I chased the flower girls who were handing out the pieces all night! So delicious! Marj recently was gracious enough to share her fabulous recipe with me - a classic sponge from a classic dame.

Thanks Marj ...

Ingredients
(pictured is the fancy sponge cake from the wedding as well as the classic sponge!)

3 eggs separated
pinch of salt
1/4 teaspoon vanilla essence
1/2 cup castor sugar
2/3 cup of cornflour
1 tablespoon of plain flour
1 teaspoon of baking powder

Pre-heat oven to 190 degrees celsius (375F) gas or electric. Beat egg whites with salt until soft peaks form. Gradually beat in the sugar, a little at a time, then continue beating until stiff.

Add egg yolks and vanilla essence, beat until combined.

Sift together 3 times - cornflour, plain flour and baking powder, then add the egg mixture. Carefully and lightly fold the mixture together using a wooden spoon or spatula. Do not stir.

Divide batter evenly between two 20cm round sandwich pans (grease pans well - don't use baking paper) and bake for 18-20 mins. Until cooked through.

Take from the oven and allow to cool on a cake rack. When ready spread some fresh cream in between the round and place together. Sprinkle some icing sugar on the top.

Delicious!

Cocinar, comer y ser feliz!
Leticia

Postre de Vainilla - Caramel Lady finger Dessert!

2010-05-20T07:46:00.000+10:00

It's my dad's birthday today! I remember on his birthday every year mum would make him one of the most delicious, rich, sinful desserts that was ever made - and we couldn't get enough!! Postre de Vainilla is certainly one for those with a sweet tooth - dripping with dulce de leche we'd fight over the last spoonful. We couldn't wait for his birthday to come around every year!! Happy Birthday Dad!

Ingredients

Packet Lady Fingers (also known as savoiardi)
Butter - 200 grams
1 teacup of icing sugar
2 cans of dulce de leche

Mix butter and icing sugar in a bowl until creamy. Add the cooked dulce de leche (see recipe here) and mix well. This mixture should remain creamy and thick. If your dulce de leche is a little runny stiffen with a little more icing sugar.

In another bowl pour some port and a dash of water. Dip the lady fingers quickly into the port (so they are not soggy) and place in a flat bowl. Spoon the cream mixture over the layer of lady fingers. Then place another layer on top repeating until mixture is gone! I like to put a good thick lashing between layers. It's almost like a tiramisu but blows that way out of the water!!

Place the mixture in the fridge for 20mins so it will settle nicely.

You can sprinkle crushed nuts on top or leave plain - to taste.

Simple - but DIVINE! Do try it one day!

Cocinar, comer y ser feliz!
Leticia

Mothers Day Special - Lemon Delicious

2010-05-06T07:28:00.000+10:00

Continuing with our Mothers Day celebration!

Annie from Sydney shares her mums 'Lemon Delicious' recipe. Annie is originally from New Zealand and her mum Bernadette still lives in Auckland. One of the nicest things to do when your family is far away is to share a food memory and bring back the wonderful days when you were all together!

Annie writes:
I bet my Mum would say she wasn't a great cook, or that at best she doesn't really like cooking, but for all that she protests, my memory of growing up is full of delicious puddings on cold winter nights ... and this is one of my ABSOLUTE favourites. Generally served as the six of us sat around in the living room with a roaring fire, watching The Princess Bride for the 75th time. Love you Mum!

Lemon Delicious
[Serves 6]

Ingredients

125 grams melted butter, cooled
2 teaspoons finely grated lemon zest
330 grams caster sugar
3 egg yolks
75 grams self-raising flour, sifted
80mls lemon juice
330mls milk
3 egg whites

Pour the butter into a bowl and stir in the lemon zest followed by the sugar. Once incorporated, stir in the egg yolks.

Sprinkle over the sifted flour and lemon juice and stir until combined. Slowly add the milk a little at a time to ensure you get a smooth batter - the mixture will be quite runny so don't be alarmed.

In a clean bowl, whisk the egg whites until soft peaks form. Slacken the batter with a spoonful of egg white and then fold in the rest.

Pour the mixture evenly into a large baking dish.

Place the dishes on a baking tray and pour in enough water so that it comes halfway up the sides.

Bake in a preheated 180°C/350°F for about 35 - 45 minutes, depending on the size of the dishes used. The surface should be golden brown and puffed and beginning to pull away from the sides of the dish.

Thanks so much Annie for sharing your mums Lemon Delicious! Hooray for Mums! :)

Cocinar, comer y ser feliz,
Leticia

Mothers Day Special - Derby Pie

2010-05-05T07:58:00.000+10:00

In Australia this Sunday is one of the most important days of all! Mothers Day!

For the next few days leading up to Mothers Day I will be showcasing some of the best recipes sent in by sons and daughters ...

Jason, originally from Kentucky has sent in his Mum's (Rita) famous 'Derby Pie' recipe. You can find a great history on the Derby pie here. But more importantly Jason now makes his mum's famous pie on Derby weekend... a little taste of home when he is so far from it!

Ingredients

Unbaked Pie Shell
3/4 cup of chocolate chips
2 eggs
1 cup of sugar
1/2 cup flour
1/2 cup of Pecans
1/2 cup of melted butter
1 jigger of bourbon (Jigger is a shot glass)

Method
One unbaked pie shell. I use the deep dish.
Sprinkle 3/4 cup of chocolate chips in the bottom of the pie shell.
Beat 2 eggs, add 1 cup of sugar, (can use one splenda), 1/2 cup of flour, 1/2 cup of pecans,
1/2 cup of melted butter and 1 jigger of bourbon. Mix all and pour into pie shell.
Preheat the oven and bake at 180 celsius for 35-40 minutes. Until brown on the top and pie is set.

Serve with a generous scoop of vanilla ice cream! YUM!

Thanks Rita for sharing the secret recipe and Jason for sending it in...

Hip Hip Hooray for all Mum's everywhere whose baking and cooking has brought years of joy and memories to sons and daughters everywhere!

Do you have a recipe to share? Write in to leticia@cocina-de-mama.com.

Cocinar, comer y ser feliz!
Leticia

Cañoncitos de Crema - Cream Canons!

2010-04-27T07:44:00.000+10:00

One of the most wonderful pleasures in an Argentine house is when the pastries are placed on the table...whether it's freshly made and warm for breakfast...or as a lovely dessert, the sweet breads or dulce de leche filled desserts are divine! This is a favourite that was always at gatherings when I was growing up.

Cañoncitos de Crema - Cream Canons

Ingredients for Pastry

300g of plain flour
200g butter
1/2 cup cold water

Ingredients for Whipped Cream

200g cream milk
1/4 cup sugar
1 teaspoon vanilla essence

Making the pastry:

Cut the butter into cubes about 1.5 cm and mix with the flour in a bowl. Add the ice cold water and mix with a butter knife until you have a heavy dough.

Place the dough on a cold surface (marble is best) sprinkled with flour. Roll out the dough until thin. Sprinkle some flour and fold into three. Roll out again. Repeat this three times. And roll out the dough to 1/2cm thickness.

Cut strips of 2cm wide and 2cm long. Place the tube molds in cold water and wrap the pastry around the molds in a spiral pattern. Brush with egg and place them on trays that have been sprinkled with cold water. For 12-15min bake in an oven of 190-200 degrees - keep an eye on them so they don't burn (different ovens may cook pastry faster).

Once removed from the oven let them cool down and take them from the molds. Cut the tubes of pastry into the desired size.

Making the cream:

Take all the ingredients and and place in a bowl. Beat with a hand held egg beater until peaks are formed.

Place the cream into the pastry tubes and you're all done! I have used dulce de leche as an alternative filling - which is wickedly delicious!

Cocinar, comer y ser feliz!
Leticia

Dumpsie Dearie Jam

2010-04-15T07:36:00.000+10:00

Dumpsie Dearie Jam is a recipe which was given to me by an old neighbour... from memory I believe she said it was an old Gloucestershire recipe! I love the name - and the taste!! Lovely with freshly buttered fresh bread out of the oven!

Dumpsie Dearie Jam

2lbs pears
2lbs cooking apples
2lbs plums
5lbs sugar
Pinch ground cloves
Grated zest and juice of 1 lemon
1/2 oz fresh ginger root

Take the plums and cut them in halve and remove the stone. Core the apples and pears and peel the skin.

Take a large pan and and put all the fruit into it. Add the lemon zest and juice, cloves (ground) and ginger root (bruised). On a genle heat simmer until the fruit become soft. (If the fruit starts to stick to the pan add some water - just a little). Add the sugar and stir in until it is dissolved and bring to the boil.

Boil rapidly for 15-20 minutes until it reaches setting point.

Pour into jars (sterilised) and seal.

Spread over fresh bread and enjoy!

Cocinar, comer y ser feliz!
Leticia

Uncooked Raspberry Jam

2010-04-08T07:31:00.000+10:00

One of the most wonderful spectacles in a kitchen is a row of sterilised jars awaiting freshly made jam! They make amazing gifts and such a wonderful addition to any pantry. In the next few posts I will pass on some very traditional jam recipes that are super easy to make...starting with one of the simplest - uncooked raspberry jam!

Uncooked Raspberry Jam

2lbs raspberries
Juice of 1 lemon
1lb of sugar with pectin (jam sugar)

Place the raspberries in a non-metallic bowl and crush them with a wooden spoon.

Stir in the sugar and cover the bowl. Put in the oven at the lowest setting until warm - don't allow it to get hot!

Take out of the oven and leave to stand for 1 hour. Stir intermittently unil the sugar is dissolved. Stir in the lemon juice. Take some freezerproof containers and fill with the mixture - don't forget to leave room for expansion - so don't fill to the top!

Close the containers and leave at room temperature for 6 hours. Place the containers in the refrigerator to chill for 1-2 days until it is jellied. Store in the freezer and thaw for about 1 hour when you're ready to serve. Once you have thawed the jam it will keep in the fridge for 2-3 days...

Cocinar, comer y ser feliz!
Leticia

Torta de Pasqua - Easter Cake

2010-04-02T13:03:00.000+11:00

There was a time when Easter was associated with more than just chocolate! We stil have the lovely tradition of hot cross buns...and here's another one to add to the day which will leave your guests asking for seconds! This is a traditional Simnel Cake...originally cooked for Mothers Day they are now traditional associated with Easter! My grandmother (left) had a great classic recipe which I found in a faded part of my mums cook book.

Happy Easter!

Torta de Pasqua - Easter Cake

9oz butter, softened
9oz soft brown sugar
grated rind of 1 lemon
5 large egss, beaten
12oz flour
1/2 teaspoon salt
3/4 teaspoon ground mixed spice
3/4 ground cinnamon
6 oz raisins
4 oz sultanas
4 oz currants
3 oz glace cherries, halved
3 oz chopped mixed peel
2 oz chopped almonds
Milk to mix
2 tablespoons apricot jam
10oz almond paste

Set oven to 180 degrees. Grease and line a 9 inch cake tin.

Cream together the butter and sugar in a bowl until light and fluffy. Add the lemon rind and beat in the eggs one at a time. Sieve the flour, salt and spices and fold in the fruit and enough milk (a little a time) to to produce a mixture with a droopy consistency.

Put in half the mixtureinto your tin and spread out. Take half the almond paste and spread across the mixture in the tin. Spoon in the rest of the mixture on top.

Place in the oven for 30mins. Reduce the oven to 150 degrees and bake for a further 21/4 hours or until skewer comes out clean. Take out of the oven and let it cool for 15mins or so then turn out on a wire rack.

Brush the cake with the jam. Roll out the remaining almond paste and cut into strips, plait and place on the jam on top of the cake.

Cocinar, comer y ser feliz!
Leticia

MUFFINS MANTECADOS AL COGNAC - Buttered Cognac Muffins

2010-02-23T07:24:00.000+11:00

Our muffin tasting continues!

I stumbled across this easy to make adults only muffin in mum's recipe book... it used to be a favourite snack at party's and brought out when the kids went off to sleep (I knew we were missing out on something!) I always remember how sad it was when bed time was called and the laughter and chatter where still swirling around us! But Mum's good night kisses always made it better...

MUFFINS MANTECADOS AL COGNAC - Buttered Cognac Muffins

Ingredients
Makes 8 Muffins

180g of butter
130g of brown sugar
3 egg
1/4 cup of cognac
1/4 cup of milk
1 teaspoon of vanilla essence
300g of self raising flour
1 tablespoon of baking powder

Beat the egg whites into a fluffy peaks and set aside for the moment.

Beat the butter until creamy. Add the sugar in small amounts and mix through the butter. Add the egg yolks and keep mixing. Add the cognac and vanilla essence. Add the flour and baking powder and alternate with the milk mixing well together. Add the egg whites and mix through.

Place the mixture in a well lined muffin tins and place in a preheated oven at 180 degrees for 15-20mins or until cooked through.

Cocinar, comer y ser feliz!

Leticia

Paximathia - Orange Sesame Biscotti

2010-02-19T07:32:00.000+11:00

Mary from Sydney recently wrote in with her Mother's Paximathia recipe. A favourite of the family, these Greek biscotti's will add delicousness to any table!

Do you have a recipe you want to share? Email leticia@cocina-de-mama.com.

Orange Sesame Biscotti – (Paximathia)

(makes approximately 4-5 dozen)

Ingredients:

1 cup olive oil
1 cup sesame seeds
1 cup sugar (brown/raw)
1 tsp cinnamon
1 sachet (8g) vanilla flavoured sugar
1 sachet (12g) baking powder
1 cup fresh orang juice
2 kgs self raising flour

Preparation:

In a large mixing bowl, combine all ingredients by hand (or whisk until thoroughly blended) and gradually add flour and knead with hands in the bowl until the dough holds together. Then turn out on a floured surface (sprinkle sesame seeds on this surface if desired) and knead well for 10mins adding flour as needed until the dough is smooth and soft. (Dough may be slightly softer and oilier than regular cookie doughs)

Divide the dough into 4-5 parts to make 4-5 smaller loaves.

Preheat oven to 200 degrees celsius (390 degrees F)

For each loaf:

• Knead the dough until dense (holding together tightly) forming it into a loaf shape. Pinch the seam together and form it into a loaf that is approximately 12 inches long, 4cms wide and ½ to ¾ inches high. Place the seam side down. Using a floured knife (not serrated), slice the almost all the way through into ½ to ¾ inch slices.

Place the loaves on a large rectangular baking tray lightly oiled (or non-stick) lined with cookie sheet /baking paper. Bake for 15 degrees at 200 degrees Celsius ensuring the tray is at least 3-4 inches from the bottom of the oven. When the bottom is golden brown and the top just starting to brown, remove the loaves from the oven and cut all the way through the slices. Allow to cool completely.

Preheat oven to 160-180 degrees Celsius

When biscuits thoroughly cooled, place all biscuits back on (non-stick) baking tray or roasting pan facing flat and bake for a further 15-20 mins or until browned. Lower oven temperature to 100 degrees Celsius for a further 15-20 mins until biscuit dries out.

Note: The recipe is for a large quantity, and they keep well, but to make fewer, just divide the recipe. Because they contain no butter or eggs, they can be stored in airtight plastic containers (not refrigerated) for several months and frozen for longer storage. Allow to cool completely before storing.

Thank you Mary!

Cocinar, comer y ser feliz!
Leticia

MUFFINS DE ZANAHORIA - Carrot Muffins

2010-02-17T07:34:00.000+11:00

Continuing with the yumminess of muffins...

My dad is one of the best handy men around! In Argentina he was a carpentry teacher and he makes all our furniture and sniffs about the house mending, enhancing and just generally improving - in that way dad's know how!

Some of my earliest memories are of him always tinkering with some piece of furniture - and mum would be at the ready with a treat when all the hard work was done! Nothing was easier than whipping up a few muffins for a nice afternoon coffee.

MUFFINS DE ZANAHORIA

Ingredients

Makes 10 muffins

200g of puréed carrot
4 eggs
50g of white sugar
50g of brown sugar
1/2 lemon rind
1/2 cup of self-raising flour
1 teaspoon of baking powder
1/2 teaspoon of salt
100g of crushed hazelnuts
50g of chopped hazelnuts
50g of shredded coconut

Place the eggs, sugars and 100g of the crushed hazelnut in a bowl and mix well. Place the carrots, lemon rind and finally the flour with salt and baking powder and mix through. Put in the chooped hazelnuts and mix through.

Place in well lined muffin trays and bake for 15-20mins (or until cooked) in a pre-heated oven (180 degrees).

You can eat as is - or if you like when they are warm out of the oven - sprinkle some shredded coconut over the top for a little extra flavour!

Cocinar, comer y ser feliz!
Leticia

Muffin de Chocolate - Chocolate Muffin

2010-02-09T07:32:00.000+11:00

Muffins come in all shapes and sizes... everyone has a favouite flavour! They are the perfect run away treat or afternoon tea snack. My aunt in Argentina always has a bowl of muffins at the ready for her ravenous children and grand children! Over the next few days I'll post four of the top favourites as voted by the speed at which they disappear! Mum used to make these little treats for our lunch box snacks they are so easy to make you can whip a batch pretty quickly!

I'll start with the classic - Chocolate Muffin!

MUFFINS DE CHOCOLATE

Ingredients
Makes 8 muffins

200g of wheatflour
30g sweet cocoa powder
Salt
90g of sugar
1 teaspoon of baking powder
100g of drinking chocolate
50g of butter (melted)
1 egg
3/4 cup of milk

Sift in a bowl the flour and cocoa, pinch of salt and baking powder. Melt the drinking chocolate with a few spoonfulls of warm milk to help liquify and unite and pour into the mixture. Add in the melted butter and mix with the egg, milk and mix well until a dense paste is formed.

Place in muffin moulds and cook for 15-20mins in a pre-heated oven (180degrees). Eat warm fresh out of the oven or as a snack for later!

Cocinar, comer y ser feliz!

Leticia

Torta Marmolada - Marble Cake

2010-02-02T07:14:00.000+11:00

When I was in Argentina last year one of my cousins made a delicious marble cake ... for her own birthday! There were so many dishes on the table, everyone brought a plate of their favourites or their special cullinary masterpeice. Sylvana made the marble cake as it is her daughter Catarina's favourite - and very quickly became mine! Definitely one to add to the recipe book - it is super easy and super scrumptious!

Torta Marmolada

Ingredients

240g of plain flour
1 egg
3/4 cup of milk
100g of butter
150g of sugar
3 tablespoons of cocoa powdered

Place in a bowl the butter, egg and sugar and mix well.

Add the flour and milk alternating between the two and mix through. Leave a small amount of milk to dilute the cocoa powder.

In a well lined cake tin place half the mixture in (a spoonful at a time).

With the small amount of milk left add to the cocoa powder and mix well. Add this to half of the cake mixture which is still left in the bowl. Add some flour if the mixture becomes to runny. Make sure it has the same consistency as the mixture you have already poured in the cake tin.

Pour over the rest of the mixture into the cake tin - do not mix through.

Cook for 45-55minutes in a pre-heated oven at 180degrees or until cooked through.

Cocinar, comer y ser feliz!
Leticia

Tortas Frita

2010-01-27T07:26:00.000+11:00

This recipe is one of those delicious magical recipes that are so simple - and yet so delicious. I remember there was always foods that only appeared on South American tables of families we would visit, so they were always 'festive' foods that you enjoyed and had that essence of traditionalism that surrounded the cacophony of passionate political discussions, crazy argentine soap operas, foot tapping music and futball! Me... I was always in the kitchen eating...I mean... 'helping' out ;) One of my favourite treats in these gatherings was Torta Frita, so delicious! I always remember that no matter how over indulgent these recipes look - for an every now and again treat - everything can be enjoyed in moderation! I like to think of it as special treat Sundays whether once a week or once a month ...creating a moment where you have enough time to bake, and a great family day to enjoy a special treat or take on visits to other people's homes :)

Tortas Fritas

Ingredients

2 cups of plain flour
1 teaspoon of baking powder
1 teaspoon of salt
40g of lard or butter
1 egg
1/2 cup of cold water
Lard or oil for frying
Sugar

In a bowl mix plain flour, baking powder and salt. With a fork mix the lard or butter into the mixture. In the centre of themixture place the egg, and water. Knead the mixture until dough like.

Roll the dough out until approx. 1/2 cm thick. With a round mold or a glass cut out circles in the dough and place to the side. Torta Fritas don't have to be perfect - so you can even cut out free hand circular shapes or roll the dough in smaller balls and roll out in circular shapes 1/2cm thick.

Heat up the lard in pan (or oil if you choose to use this) and once ready place the circles and fry. Take out when fried (don't over fry them, just until the dough is golden brown). Blot on paper to remove excess oil and leave to cool.

You can eat as is, some people like to sprinkle sugar on top. A real treat!

Cocinar, comer y ser feliz!
Leticia

Cooking with Reine Summit! Aubergines a la Parmesan, Risotto au Pistou, Bitter Chocolate Tart

2010-01-20T07:16:00.000+11:00

I had the thrill of attending a masterclass with the Queen of Provencal cooking - French Chef Reine Summit (twice awarded France's Best Female Chef). Reine was a bundle of energy as she jumped around the kitchen and infused the room with excitement for her French dishes and traditional methods of cooking! Here are the wonderful recipes Reine taught us to make - these delicious - but easy to make dishes - will definitely make it into the recipe book!

Aubergines a la Parmesan Facon Crumble

"Only use extra virgin oil...in my place I have olive trees and I produce my own..."

Ingredients

Serves 4

500ml of Olive oil
2 eggplants
500ml of tomato sauce

To make the crumble

50g of flour
25g of parmesan cheese
25g of butter

For the Tomato Sauce

200ml of olive oil
1 chopped onion
2 chopped cloves of garlic
1 sprig of thyme
15g of basil
1kg of Roma tomatoes
Salt (to taste)
Pepper and sugar (pinch)

Saute the garlic and onion in olive oil then add the tomatoes, thyme, sugar, salt, and pepper. Cook for 30mins, push through a strainer (chinois) add chopped basil.

Was, peel and dry the egg plants, then cut them into round peices about 1/2cm thick. Fry in olive oil then place the cooked peices on an absorbent paper towel.

Put the crumble ingredients in a bowl and mix them together by hand.

Prepare small individual serving plates. Place one slice of fried egg plant on the plate, cover with tomato sauce then parmesan. Repeat this twice. To finish cover with crumble mic and bake in the oven at 200 degrees for 10 minutes.

Risotto au Pistou

Ingredients

Serves 4

200g of Arborio rice
200ml of white wine
50g of eschalots
250ml of olive oil
50g of butter
1 litre of fresh tomato juice (place tomatoes in a blender and put through strainer)
100g of grated Parmesan cheese
30g of pine nuts
1 bunch of basil
1 small clove of garlic

Remove the leaves of the basil and chop finely with a clove of garlic, add 150ml of olive oil and put aside.

Soften the sliced eschaloyts in the remainder of the olive oil, add the rice and stir for 3 minutes until all the grains are covered and then moisten with the white wine. Stir overa medium flame.

After the liqud has been absorbed by the rice, use a ladle to add the tomato juice, one spoonful at a time (wait until the liquid is absorbed before adding next spoonful). Repeat this process until the rice is done (approx 20mins). Then add the grated Parmesan, butter and roast pine nuts.

Spoon the basil oil over the risotto once plated.

Bitter Chocolate Tart

" Keep the pastry thin...not so good to eat so much pastry - better to eat more chocolate!!!"

Ingredients

Serves 8

For the Tart:

150g of butter
95g of icing sugar
30g of powdered almonds
1 egg
250g plain flour
1 pinch of salt

For the chocolate mousse:

50g single cream

250g of dark chocolat (70% cocoa)
60g of butter
4 egg yolks
6 egg whites
50g of sugar

To make the tart:

Mix by hand the softened butter with the icing sugar and the salt. Add the powdered almonds then the egg and finally the flour. Once it has joined into a dough leave to rest for an hour in the fridge.

Roll out the dough into a thin pastry. Stretch into your tart trays. Prick the pastry once in the tray with a fork.

In a pre-heated oven bake the tart cases for 10minutes until golden brown. Once cooked remove from oven and let them cool. Leave in the tray ready to our the chocolate in!

To make chocolate mousse:

Melt the chocolate in a bain marie. Add butter and cream and mix well.

Once the chocolate has cooled down a little add the egg yolks into the mixture.

In another bowl whip the egg whites int ostiff peaks. Add a pinch of salt and a pinch of sugar.

Add the stiffened egg whites into the mixture and fold gently into the chocolate.

Pour the chocolate inside each tart tray leaving at least 1cm from the top. Place in the oven at 200 degrees. The chocolate should remain runny and not stiffen - so 5mins should be enough. If you over cook it though - not a problem at all - you'll still have an amazing chocolate tart - just with a less runny filling!

Cocinar, comer y ser feliz,

Leticia

Churros - Argentinean Doughnut like Treat

2010-01-19T07:15:00.000+11:00

In Argentina on any given day you can be sitting in your home or walking the streets and suddenly you will hear a weird wailing followed by a kazoo type sound! As it gets closer you hear the familiar cry of 'Churrrrrrrrrrrosssssssss'... usually a man with a bike rides through the streets or at festivals and events, sits at a special booth to sell one of the most delicious treats in Argentine cooking! They are something akin to a doughnut treat in our culture... not something you want to be munching on all day - but as a great treat now and again or for a party it is a delicious addition.

Churros

Ingredients

3 cups of plain flour
2 teaspoons of baking powder
1 teaspoon of salt
3 cups of water
Lard for frying (great article on why Lard is so misunderstood as an ingredient don't be frightened to use in moderation for certain foods)
Sugar

In a bowl mix flour, salt and baking powder. Boil the water on the stove and just when it starts to boil throw in the mixture from the bowl. For 10 minutes stir with a wooden spoon. Take off the heat and keep stirring until the dough starts to cool down.

Once cool enough to touch place the mixture in a piping bag (there are special churro machines you can buy if you really get a taste for them!) other wise a piping bag does the trick. Use an end with a straight line pattern and make about 5 cm long. Place straight into lard which has been on heat ready to fry. Once golden brown remove and blot on paper to remove excess oil.

The classic Churro can also be dipped in chocolate (simply melt some chocolate or use Churros with a chocolate fondue set!) divine!

Cocinar, comer y ser feliz!
Leticia

Pavlova

2010-01-18T07:36:00.001+11:00

We are lucky enough to have Christine from Sydney who has sent in a wonderfully traditional Australian recipe in time for Australia day next week! This is a true classic... thanks Christine! Do you have a special traditonal recipe you'd like to share? Send your recipe with your story to: leticia@cocina-de-mama.com

Christine wrote:

My mum has always been famous among her friends and family for her delicious pavlova. Growing up I would look forward to special occassions when she would whip up a pav for our guests. Now as an adult, we make them together.

Pavlova

Ingredients

6 egg whites
2 cups caster sugar
1 1/2 teaspoons vinegar
1 1/2 teaspoons vanilla essence
1 cup whipped cream
strawberries/ passionfruit pulp/ kiwi fruit

Note: If using a gas range set the oven at hot (450 deg F / 230 deg C) immediately you start to beat the egg whites.

Step 1: Beat egg whites until they stand in stiff peaks. Add sugar gradually, 1 tablespoon at a time, beating at high speed if using an electric mixer.

Step 2: When all the sugar has been thoroughly incorporated and a stiff glossy meringue has formed, fold in the vinegar and vanilla essence.

Step 3:

• Grease some aluminium foil and cover a baking sheet. Heap the Pavlova mixture on to the foil. Mould up the sides with a spatula and make a slight depression on top. OR

• Pile the mixture into a 20cm (8 inch) greased springform tin and lightly smooth the top. OR

• Pile the mixture into a greased 20 cm (8 inch) china flan dish.

If using a gas range turn the heat to the lowest temperature just before putting the Pavlova in to cook for 1 1/2 hours.

If using an electric oven cook the Pavlova at a low temperature (300 deg F / 150 deg C) for 45 minutes and then turn off heat and leave for 1 hour.

When cooked, remove from the oven and cool completely. Pile cream on to Pavlova and decorate with seasonal fruit.

__________________

Thanks so much Christine - will be making it for Australia Day this year - looks delicious!

Cocinar, comer y ser feliz!

Leticia

Cooking with Tetsuya! Japanese Cuisine Scampi, Spatchcock and Kingfish.

2010-01-14T07:35:00.002+11:00

I had the amazing experience yesterday of being in the prescence of one of the world's top Chefs and I wanted to share some of his recipes, tips and philosophy on cooking!

Tetsuya is originally from Japan and came to Australia over twenty years ago to start a stellar career and end up being a three hat chef! You can find out more about Tetsuya here. Like most immigrants Tetsuya found success with his cooking by using traditional recipes and over time combining them with new flavours of his adopted country, whilst remaining true to the simplicity and flavours of the ingredients he uses.

I'll share with you a few of the dishes he made on the day!

New Zealand Scamp Tail, Witlof and Citrus

What Tetsuya said:

"This dish is simple tasting but easy to do at home".
"Cook Scampi on low heat (65degrees in oven) so as not to make it mushy - slow cook is better."

Ingredients

Serves 6

6 Scampi tails
2 witlof cooked in olive oil and orange
1 orange
100ml of olive oil
1 lemon
2 limes
2g of choped fresh tarragon
Herb oil (2ml grape seed oil, chopped tarragon, chopped ginger)
Sat,
White pepper
Brown Sugar
Wakame

Mix the juice of lemon and lime with tarragon and brown sugar to taste.
Stir in olive oil. Cut the witlof into quarters amd grill on both sides and arrange on top of wakame.
Brush the scampi tails with herb oil, season and roast on a very low heat without any colour intil just cooked (almost translucent - you don't want it white)
Place on top of the witlof and pour over a little citrus dressing.

"You can add and create dishes - not that hard - okay to experiment."
"Every Chef has a passion to cook but first a passion for eating - if you don't like eating why cook?!"

Braised Spatchcock with Olives and capers

Serves 4

Ingredients

2 Size No. 5 spatchcock, cut into halves
Salt and pepper to taste
Paprika
Dry white wine
Water
2 tablespoons salted packed capers, rinsed
20 black olives (use juice/brine that comes with them)
4 cloves of garlic, crushed
1/2 tablespoon of oregano, chopped
100ml of olive oil
1 tablespoon parsley, finely chopped

Pre-heat the oven to 200 degrees.
Place spatchcock halves into a deep baking dish. skin side up. Season with salt and pepper. Cook with the bones, it will add amazing flavour to the dish.
Pour the wine over each of the spatchcocks until the liquid reaches half way up the sides of each spatchcock. Add water if more liquid is required. Sprinkle 1 teaspoon of paprika.
Add the capers, olives, garlic and oregano to the iquid. Let the juice or brine from the olives fall into the mixture too.
Drizzle the olive oil over each spatchcock halve and place in the pre-heated oven to cook for 45mins, or until the skin is golden and spatchcock is cooked through.
To serve, place in the centre of serving plates and spoon over a little of the liquid.

With the liquid - if you have some left over, Tetsuya recommends mopping up with crusty bread! Another tip if you have enough juice is to cook up some pasta and serve fresh with some parsley to garnish.

Salad of Kingfish, Black Bean and Orange

Serves 6

Ingredients

1 x 400g fillet king fish
6 orange segments sliced
10g chopped black beans
5g baby shiso leaves
2g chilli flakes
3g Julienne garlic and ginger
2g baby coriander leaves
10ml grape seed oil
3g leek batons
2g chive batons
10ml soy, mirin and sake
5g washed wakame
2g sliced scallions
salt

Skin the king fish and cut on an angle into 4/5mm slices
Arrange the wakame onto a large plate, place the kingfish on top
Season the fish with soy marinade. Place all the herbs, black beans, citrus, leeks and scallions on and around the kingfish. Heat up the grape seed oil and carefully pour over the fish. Finish with a little olive and a little salt oil and serve.

Cocinar, comer y ser feliz!
Leticia (with a little help from Tetsuya!)

Pizza Classica - Classic Pizza

2010-01-13T07:25:00.001+11:00

Growing up is always a tumultuous time... but I think two of the things that got me through the earlypre- teen years was Bruce Springsteen and Mum's yummy pizza on Saturday nights! It was always such a treat for friends to come over and enjoy freshly cooked pizza from the oven with yummy salads and if we were lucky maybe a dozen empanadas! I was lucky that mum was a huge Springsteen fan - I think I received far less treats when I moved onto Nick Cave about ten years later ;)

Pizza is one of those great classic recipes that should be a part of your cooking repertoire! The great thing is that once you get the base perfect... the toppings are endless... and it can be whipped up so quickly... always a favourite! There are a myriad of pizza recipes out there - this is probably the simplest I've come across and still used in my family today...

Pizza

Ingredients

2 cups of plain flour
3/4 cup of cold water
1/2 onion
2 tomatoes (take out the seeds) and finely chop
Mozzarella cheese (whole - sliced peices)
Green Olives
Oregano
Salt
Oil

Preheat your oven to high - around 220 degrees

Put the flour and water into a bowl and mix with your hands until a soft dough is made (if your mixture is too dry carefully add water until soft dough like).

Grab a pizza baking dish and line well with oil. Extend the dough evenly across the baking dish. Spread the onions, tomato and oregano evenly over the dough. Salt to taste.

Sprinkle some oil over the top of the pizza. Place in the oven for 20mins.

Take out of the oven and place the sliced mozzarella cheese over the top of the pizza place the olives on top of the cheese. Place back in the oven until the cheese is melted. Take out of the pizza dish and cut the pizza slices!

You can of course add all sorts of toppings, far too many to list here... so expirement with your favourites - you can make endless different pizzas!

Cocinar, comer y ser feliz!
Leticia

Rueditas de Chocolates - Chocolate Wheel Cookies

2010-01-11T07:24:00.000+11:00

There are have been a lot of incredible women on both sides of my family which have passed down wonderful culinary traditions to the new generations of cooks... one of the most treasured and reveered women in my family is my mum's aunt - Teresita. She taught my mum almost everything she knew when it came to house keeping, crocheting, quilting and of course cooking! One of the many, many recipes which comes from Teresitas little recipe book, is a great cookie recipe 'Rueditas de Chocolates' which literally means Little Chocolate Wheels... Not all good things come in packs in the supermarket... there is no taste sensation more enjoyable than a warm baked cookie just out of the oven! Give it a try... it's easier than you think!

Rueditas de Chocolates

Ingredients

120g of butter
110g of sugar
1 egg yolk
1 teaspoon of vanilla essence
3 tablespoons of milk
2 cups of plain flour
2 teaspoons of baking powder
1 pinch of salt
1 block of chocolate (melted)

Let the butter soften and add the sugar slowly mixing well. Add the egg yolk and vanilla essence mixing well. Add the milk and mix. Add the plain flour, salt and baking powder mixing through until dough like.

Split the two into two roughly equal parts. Take one of the dough halves and place in a bowl and add the melted chocolate to the dough and mix through.

Roll out the plain dough into a rectangle shape. Then roll out the chocolate dough in a roughly similar sized rectangle. Place and gently press the plain rectangle of dough on top of the chocolate dough. Roll the dough tightly and place some cling film around the roll of dough for a few hours.

Remove from the fridge and cut 1/2cm sized discs from the roll. Place on a well lined tray. Put in a pre-heated oven (180 degrees) for 10 minutes or until well cooked. Take out of the oven, allow to cool and devour the cookie delight!

Cocinar, comer y ser feliz!
Leticia

Pan De Chicharrón - Savoury Bread

2010-01-07T08:00:00.000+11:00

My aunty Mariana (dad's sister) grew up under the cullinary shadow of my grandmother - who was an amazing cook! All her life she had to hear how amazing her mother's cooking was... when my beautiful grandmother passed away, Mariana took up the reigns and started to make all the classic meals that were so venerated in the household...one of which is the gorgeously delicious pan de chicharrón. I don't have an equivalent recipe to compare it to for those who haven't eaten it - but it is like a savoury bread... so delicious - I would recommend giving this one a go!.

Pan de Chicharron

Ingredients

1kg plain flour
2 teaspoons of yeast
warm water
1 teaspoon of salt
1 teaspoon of pepper
250g of chicharron (crackling with parts of the meat still attached)
1 teaspoon of lard or butter

Place in a bowl dry yeast (enough warm water as yeast pack directs) add the salt and pepper.

Place the flour in a bowl and in the centre add the crackling and lard or buttter and bit by bit add the leavened mixture working through well until a dough is formed. Add enough warm water to make the flour dough like. Let the dough rest and rise.

Once mixture rises. Make small round balls and set aside to rest for 10mins or so. Then place the small balls in a baking pan and gently squash down so it is like a small turkish pide. Make small cuts into the top of the bread. Cook in a pre-heated oven at 180degrees for 15-20mins or until cooked through.

You can eat it as it is...with a dip, or with small salami bites...this is actually just divine! As strange as it sounds- give it a try!!

Cocinar, Comer and Ser Feliz!
Leticia

Fiambre Aleman - Savoury Pancake Stack

2010-01-05T07:29:00.002+11:00

Pancakes! Many people think pancakes are only made for maple syrupy breakfast fun... but in Argentinean cooking I have seen pancakes used for many different purposes! For super special treats sometimes mum would make pancakes with dulce de leche rolled into the middle - it was to die for... (my mouth is watering as I write this!!). However one of the things I always remembered on festive occasions, which she was always asked to bring to other people's parties was Fiambre Aleman... translated literally it means German Ham... but in actuality it is a wonderfully easy, but incredibly flavourism, savoury pancake stack! It was a recpe she learnt from her mum, my Grandmother Victoria.

Fiambre Aleman

Ingredients

Pancakes:

150g of plain flour
1 pinch of salt
3 eggs
1 teaspoon of butter
Milk - as needed

Filling:

1 red capsicum (canned is fine or roasted in oven (allow to cool down before use)
1 can of tuna in oil - drained
5 boiled eggs (leave one for decorating the finished fiambre)
100g shredded or thinly sliced ham
100 g shredded cheddar cheese
100g chopped green olives
3/4 cup of chopped celery
1/2 cup of chopped spanish onions
egg mayonnaise

Make your pancakes...mix the ingredients in a bowl, adding milk as needed to thin the mixture to a sligtly thickened pancake mix. Pour into the pan to make thin pancakes.

Mix all the ingredients in a bowl with the mayonnaise. Use as much mayonnaise as necessary to make the filling moist and mix together. If you are using sliced of ham instead of shredded ham leave to the side until ready to compile your stack.

Once the pancakes are cooled down, build your pancake stack like a lasagna. thinly spread the filling over every layer (if you are using slices of ham then place slices on every layer). When you reach the top layer cover with mayonnaise and decorate with centred egg slices. The Fiambre tastes great freshly made, but if you have time to leave it overnight - it's even better! it gathers all the flavours and the pancakes soak up the moisture and flavour of the filling.

Simple - yet scrumptious!

Cocinar, comer y ser feliz,
Leticia

Yemista - Traditional Ladino Recipe Stuffed Capsicum/Bell Peppers

2010-01-02T10:29:00.000+11:00

Happy New Year!

I am thrilled to add to the blog today a recipe from Deb from California who wrote in with a special family recipe her grandmother used to make! Do you have a special traditonal recipe you'd like to share? Send your recipe with your story to: cocinadmama@gmail.com

Deb wrote:
All of my "family recipes" are favorites from my Ladino side -- mostly from my maternal grandmother and great aunt. The Ladino people are essentially Greek Jews from Spain -- when Ferdinand and Isabella had their little party they called The Inquisition, they basically told all the Jews living in Spain that they could leave the country, convert to Catholicism, or be killed. So yeah, the Jews left the building. Many of them settled in what was then the Ottoman Empire and later became Greece. And despite the intervening 500ish years, modern-day Sephardic Jews in Greece still spoke Spanish at home. (In fact, my grandma spoke 4 languages before coming to the US: Ladino at home, Greek in the streets, French at school, and Hebrew in synagogue. English kinda stayed a big hot mess for her in her late adulthood.) Ladino itself is a funky mix of circa-1500 Spain-spanish, Greek, Turkish, and Hebrew. It's actually written in Hebrew script and read from right to left just like Hebrew...but when you actually pronounce the words, they sound like Spanish. So reading a Ladino prayer book or poem is kinda trippy!

Ladino culture is defined by its songs, poetry and of course FOOD. The food is very mediterranean; Greek dishes with a turkish or spanish influence. In that vein, you don't see a lot of spices or added seasonings in Ladino food -- it's all about tasting your base ingredients. 500 years of Ladinos could totally roll with that; fresh meats and veggies from your local butchers & farmers, backyard or windowbox gardens, and a general affinity for fresh, high-quality foods (at the best price possible, of course -- we're still jews! ;^) really makes the cuisine pop. If you're just shopping at a local big box market like Coles or Safeway, your flavor mileage may vary. You've been warned; shop at your farmers' market for this dish!

YEMISTAS

Yemistas are traditionally stuffed bell peppers (Capsicum), but you can also stuff tomatoes. I just like how it sounds like you're saying "yummy stuff" when you talk about them. This dish is also sometimes called, more plainly, domates de pipryia -- stuffing of peppers.

Ingredients

6 bell peppers (capiscum) - I recommend red ones for better flavor
1 pound ground beef (or turkey, or chicken, or skip the meat entirely and used canned garbanzo beans or white beans or other protein source that isn't too dry)
1/2 cup raw rice, rinsed (brown = healthier, but can take longer to cook)
1/2 cup finely chopped fresh parsley, leaves only
1 teaspoon salt
1/4 teaspoon pepper
1 cup water
tomato paste (store-bought or you-made); 4 tablespoons and up (depending on how wet your protein is to start with)

Cut out the stem end of each bell pepper with a short knife

Scoop out & discard seeds and ribs

Mix together the beef (or chicken or beans), rice, parsley, salt, and pepper.

Stuff each pepper about 3/4 full (to allow for the rice to expand) and put 'em in an oiled baking dish

Mix the water and tomato paste together.

Pour a few splashes of the mixture into each pepper, and put the rest in the baking dish around the peppers.

Cover the baking dish (with tinfoil or other) and cook on high at 200 degrees for about 45 mins. Uncover and bake for another 10 minutes.

Serve warm, perhaps with extra tomato yumminess on the side.

You basically cook it until the rice is done but before the bell peppers lose their sweet just-cooked smell. I usually tend to overdose each bell pepper with tomato sauce; erring on the side of slightly weaker (more cooked, more collapsible) bell peppers but thoroughly cooked rice.

___________________

Thanks so much for sharing your recipe-memory Deb - sounds scrumptious!

Cocinar, comer y ser feliz
Leticia